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How Sauerkraut, prepared cabbage, pickling cabbage

Cabbage has a week to two odležati dry air in the room. Then be cleaned thoroughly nice hard head to left whole, cut them to handle in the shape of the funnel, so that there is a whole head




Cabbage has a week to two odležati dry air in the room. Then be cleaned thoroughly nice hard head to left whole, cut them to handle in the shape of the funnel, so that there is an entire head. Other scrub head the grater, the bottom of a clean wooden barrels to put a few - 4-5 and 2-3 ears of corn roots cleaned and cut horseradish, it is poured on a thick layer of grated cabbage and salt with a 2-3 fist of pure salt, and then Cabbage is very firmly been charged heavy wooden mallet. Finally, arrange the prepared bowls. the hole in the handle, add 1 tablespoon salt. This layer is thick dikes: grated cabbage, a few cut quince, bay leaf, a couple of small green pepper, grains of pepper and a few tablespoons of salt, and again firmly beaten. procedure is repeated until stock lasts. highest layer must always be grated cabbage. As cabbage more charged, the better. Then cover with a clean cloth, you put the lid, and on the cover of heavy rocks. Initially barrel must stand in a warm room. When the cabbage starts to become acidic, and carried it in a cool place. first time the sauerkraut wash when it is already acidic, and then every 8-14 days. Method of washing: stones, boards and cloth is removed, all the water, which has accumulated above, decants and replaced with clean cold water. cloth, boards and stones are very well washed in warm water and is restored, and sauerkraut on the principle and the first .




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